Directions:

1. Pre-heat oven to 340 F.

2. Boil water in a large pot on the stove.

3. Once water is boiled, add in eggs and potatoes (skin-on) to boil together. Boil until potatoes are semi-soft.Pro Tip: If the potatoes are boiled for too long and become too soft, they will be very difficult to peel and slice. Remember that we are baking this dish after it’s put together, so a semi-soft potato is perfect!

4. When finished, remove potatoes and eggs from boiling water and let cool for at least 5 minutes.

6. Once the eggs and potatoes are cooled down, remove the shells of the eggs and slice into circles. Then, remove the skin on the potatoes and slice into circles. Add salt and pepper to both.Pro Tip: Make sure that you use a very CLEAN knife when slicing your hard boiled eggs, or the yolk will get stuck on your knife, creating a messy egg slice. I like to put some Avocado Oil on a paper towel and run it over the knife when I feel that the knife is getting too sticky.

7. Get a large casserole dish and spread some softened butter on the bottom as your first layer.Pro Tip: I personally like to use a large and shallow casserole dish for this recipe so that there is a large surface area with fewer layers.Pro Tip: Leave a small piece of butter out of the fridge for at least 20 minutes. This way, you can easily spread the soft butter onto the bottom of the casserole dish to create a perfect butter coat.

8. Potato Layer - Spread sliced and seasoned potatoes into the casserole dish as your first layer. Spread thickly enough that you can’t see the bottom of the dish.

9. Meat Layer - Add a layer of all three meats combined. I like to spread the meat layer out a bit so that you can still see the potatoes underneath, but this is totally up to you!Pro Tip: I like to add in each meat one at a time, keeping in mind that there will be three meats in total to create one layer. I personally like to go heavy on the Turista Salami because it is my favourite!

10. Egg layer - Add a layer of seasoned eggs! Depending on your personal preferences, layer as many eggs as you want on top of the meat layer. I like to spread it out while still leaving some space between the eggs.

11. Potato Layer - Add a later of potatoes similar to the layer you began the dish with. Pro Tip: The amount of layers you have in your Rukott Krumpli depends on the size of your casserole dish. Again, I used a large and shallow casserole dish so I did two full layers (potato, meat, eggs) and topped with a layer of potatoes at the very end. However you chose to make your dish, remember to put aside enough potatoes to create a layer to top the entire casserole with.

12. Meat Layer.

13. Egg Layer.

14. Final Potato Layer! After you are satisfied with the height of your casserole, top the entire Rukott Krumpli with a nice layer of potatoes. I personally like to keep my top potato layer rather light, as I am not a huge fan of potatoes! But again, this is up to you.

15. It is now time to make the Rukott Krumpli sauce that, in my opinion, is the entire essence of this recipe!How to:- Microwave - Put 1 lbs butter in a microwavable bowl and heat until melted. Let butter cool down for about 10 minutes. Butter must not be boiling or hot!! Your butter is ready for the next step when it is liquid, but cooled down enough that it actually feels cool to the touch. - Add in 1 lbs of sour cream and mix with a spoon. Mix butter and sour cream until they are fully blended.

- Stove - In a small sauce pan, heat 1 lbs butter at a low temperature until melted - Once butter is melted, turn off heat and let cool. Butter must not be boiling or hot when mixing in the sour cream!! Your butter is ready for the next step when it is liquid, but cooled down enough that it actually feels cool to the touch. - Mix in 1 lbs of sour cream with a spoon. Mix butter and sour cream until they are fully blended.

The consistency that you are looking for when your butter and sour cream are successful mixed together is a rather creamy, white mixture. I recommend stirring for at least one minute.

Pro Tip: If your butter is too hot, the butter with curl when you add the sour cream! I highly recommend that you physically feel your butter’s temperature before adding in the sour cream.

Once fully blended, your Rukott Krumpli sauce is ready to use!

16. Pour Sauce over the top layer of your casserole. Make sure to pour slowly and evenly to ensure that you are covering the entire surface area. The sauce will seep into the previous layers while it is baking to create a delicious coat throughout the dish.Pro Tip: If you like a really saucy casserole, you can use 1.5 lbs of butter and 1.5 lbs of sour cream and pour 1/3 of the mixture onto your first complete Rukott Krumpli layer (after your second layer of potatoes is added).

17. Optional: Sprinkle a thin layer of Blue Danube Homemade Bread Crumbs on the top of your dish. If you are doing this, I recommend that you allow your dish to bake in the oven uncovered for at least a few minutes.

18. Put Rukott Krumpli in the oven, uncovered, for approx 30 minutes. Pro Tip: You can also bake the Rukott Krumpli at a higher temperature, covered. I prefer to keep it uncovered and at a lower temperature. If you are choosing to cover your Rukott Krumpli, I would recommend taking off the cover for the last few minutes to crisp up the top layer (especially if you are using bread crumbs!). Remember that the ingredients in the Rukott Krumpli are already cooked, so you can play around with your oven settings depending on how much time you have to cook the dish.

19. Remove from oven and let sit for a few minutes before serving. If you serve the dish while it is too hot, the ingredients are more likely to fall apart when plated.